winforbet gaming It’s Time to Make One-Pot Chicken and Rice
By Emily Weinstein
The weather in New York last weekend offered a chilly, gray preview of the months to come. So at my house, we did the only rational thing: My husband lit a fire while I roasted a chicken.
I also baked an apple cake — part of my slow-going efforts to use up the 41 pounds of apples we brought home from apple picking a few weekends ago. (Not a typo: 41 pounds. In the orchard I am a woman possessed.) At least I’m well provisioned for Rosh Hashana cooking and baking — apples and honey are a sticky, tart and sweet tradition for the Jewish New Year, which is this week.
Here at New York Times Cooking, we’re also gearing up for the release of “Easy Weeknight Dinners,” our new cookbook! It comes out on Oct. 8, and we have lots planned to celebrate its arrival in the world.
Our evening at the Times Center in Manhattan is sold out, but we’ve added an event on Oct. 8 at the Talea taproom in Williamsburg, Brooklyn. I’ll be there with Ali Slagle for a live taping of the “Taste” podcast, and we’ll have more ticket information to come soon.
Melissa Clark and I will be appearing at Watchung Booksellers in Montclair, N.J., on Oct. 10. I’m heading to Washington, D.C., with Eric Kim for a conversation on Oct. 14 at Sixth and I. Finally, I’ll be visiting Richmond, Va., on Oct. 15 for an event hosted by Fountain Bookstore. (I’ll see those of you on the West Coast in early 2025.)
Come say hello, or email me anytime at [email protected]. I love to hear from you.
I’m also making:Roasted potatoes and carrots to go with that chicken (and yogurt sauce, too); chile crisp fettuccine Alfredo; apple crisp.
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